Description
A velvety, nutty roasted cauliflower soup with caramelized florets, aromatic garlic and onions, finished with cream for a silky, comforting bowl. Trust me, you’re going to love this.
Ingredients
Scale
- 1 large head cauliflower, cut into florets (about 6 cups)
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped (about 1 cup)
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream (use coconut milk for dairy-free)
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Olive oil, for drizzling and garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Spread the cauliflower in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, until florets are deeply golden and caramelized, flipping once for even browning.
- While the cauliflower roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 to 7 minutes.
- Add the minced garlic to the pot and cook for 1 to 2 minutes until fragrant, taking care not to brown the garlic.
- Add the roasted cauliflower to the pot along with the vegetable broth and thyme. Bring to a gentle simmer and cook for 10 minutes to let the flavors meld.
- Carefully transfer the soup to a blender in batches, or use an immersion blender in the pot, and blend until silky smooth.
- Return the blended soup to the pot if needed, stir in the milk or cream, and warm through over low heat. Taste and adjust salt and pepper.
- Ladle into bowls, drizzle with a little olive oil, and garnish with fresh thyme, croutons, or toasted seeds as desired. Serve warm and enjoy.
Notes
- Roast the cauliflower until deeply golden for maximum flavor.
- Blend in batches to avoid overfilling the blender and to ensure a smooth texture.
- For a dairy-free version, use full-fat coconut milk.
- To brighten the flavors, finish with a small squeeze of lemon before serving.
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 180
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg